Easy Lamb & Lentil Casserole Recipe: One-Pot Lentil & Lamb Casserole Recipe Will Transport Your Taste Buds to India | Casseroles


I love to cook and enjoy trying new recipes. One of my favorite things to do is to find a recipe and make it my own. That’s what I did here with this lamb and lentil recipe.

I hope you enjoy making (and eating!) this easy lamb casserole recipe as much as I did. It will take your taste buds on a trip to India!


Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours and 15 minutes

Servings: 6


Ingredients

  • 1 tablespoon olive oil
  • 800 grams lamb breast, chopped (about 1 1/2 pounds)
  • 1 onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons garam masala
  • 1 jar (113 grams/4 ounces) Thai red curry paste or Indian curry paste of your choice
  • 400 grams chopped tomatoes (about 2 cups)
  • 350 ml (about 1 1/2 cups) hot lamb stock or chicken stock (I use chicken)
  • 330 grams (about 12 ounces) cherry tomatoes
  • 100 grams (3.5 ounces) spinach
  • 1 can (390 grams/14 ounces) green lentils, drained (If using dried lentils, soak overnight)
  • 2 tablespoons freshly chopped coriander
  • 6 tablespoons plain yogurt
  • steamed rice, for serving


Here’s how to make it:

  1. Heat the oil in a Dutch oven or skillet. Brown the lamb in batches. Transfer lamb to a bowl with a slotted spoon.
  2. Cook the onion in the lamb juices for 5 minutes. Stir in the garlic, garam masala and curry paste.
  3. Return the lamb to the pan and add the chopped tomatoes and stock. Bring to a boil and simmer for 1 1/2 hours.
  4. Stir in the cherry tomatoes and cook for another 10 minutes.
  5. Stir in the spinach and lentils and warm through for 5 minutes. Sprinkle with coriander. Serve with steamed rice and a spoonful of yogurt.

Note: I used leftover lamb roast instead of cooking a fresh lamb breast. It turned out great!

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